Preparation

In a small bowl, stir together butter, chipotle peppers, and cilantro until well mixed. Place butter in plastic wrap and roll into a log shape. Chill.

In a non-reactive dish, whisk together cumin, salt, coriander, paprika, pepper, garlic powder, and cayenne. Add the steaks to the spice rub, turning to coat the meat thoroughly with the rub and pressing with your fingers to help it adhere to the meat. Cover and refrigerate for at least 1 hour and up to 6 hours.

In a medium bowl, stir together corn, red pepper, onion, jalapeno pepper, and cilantro. Add lime juice and vinegar. Season to taste with coarse salt. Refrigerate.

Heat grill to medium-high or heat coals in a charcoal grill until they glow bright orange and ash over. Lightly oil hot grates.

Let steaks stand at room temperature for about 20 minutes.

Grill steaks for about 3-4 minutes on the first side. Using tongs, flip each steak to the other side and grill for another 3-4 minutes, or until desired doneness. We suggest medium-rare, which would register 125 degrees F on an instant-read thermometer.

Let steaks rest for 5-6 minutes. Serve over soft polenta with a generous pat of chipotle butter and corn salsa on the side.